Put the chicken on the trivet in the inner liner of the Instant Pot. Add the water or stock. Season the chicken with salt and pepper to taste. Coat the chicken in half of the mustard and the honey. Place the lid on the pot and make sure the valve is set to sealing. Pressure cook on high for 15 minutes. When the Pot beeps, do a natural release for 10 minutes. Then quick release any of the remaining pressure.

When the pressure has released, remove the chicken from the pot and shred. Pour any liquid out of the pot. Return the shredded chicken to the empty liner. Add in the remainder of the honey, the rest of the dijon, mayo to taste and the chopped red onion. Stir to combine evenly. Serve cool in sandwiches, wraps or on salads.